French Onion Soup

1 ½ lb. thinly sliced onions (or about 5 cups)
3 Tbs. butter
1 Tbs. oil
1 tsp. salt
¼ tsp. sugar
3 Tbs. flour
2 Qt. beef broth
½ cup dry white wine
Salt & Pepper

Cook the onions slowly in the butter and oil, in covered saucepan for 15 minutes. Uncover, raise the heat and stir in the salt and sugar. Cook for 30-40 minutes sturring frequently until the onions have turned an even, deep golden brown. Sprinkle in the flour and stir for 3 minutes. Turn off heat and blend in boiling broth. Add the wine and season to taste. Simmer partially covered for 30-40 minutes or more.